Description
This Easy Chicken Tortilla Soup is a hearty and flavorful Mexican-inspired recipe perfect for a comforting meal. It features tender shredded chicken, black beans, sweet corn, and a blend of spices simmered together then topped with crunchy tortilla strips and your favorite garnishes. The soup offers a balanced combination of protein and vegetables with vibrant flavors from cumin, chili powder, smoked paprika, and fresh cilantro.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 jalapenos, diced
- 4-5 garlic cloves, minced
- 1-2 teaspoons salt
- 1-2 teaspoons pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons coriander
- 2 cans black beans, drained
- 30 ounces petite diced tomatoes
- 4-5 cups chicken broth or stock
- 2.5 pounds chicken breast
- 1 (14 ounce) bag frozen baby sweet corn, defrosted
- 1/2 cup chopped cilantro (plus more for garnish)
Toppings
- 1 bag Crunchy Tortilla Strips
- Mexican cheese (optional)
- Sour cream (optional)
- Salsa (optional)
- Green onions (optional)
- Chopped tomatoes (optional)
Instructions
- Heat oil and sauté aromatics: Add 2 tablespoons of olive oil to a large Dutch oven or soup pot over medium heat. Add the chopped onion, diced jalapenos, minced garlic, salt, and pepper. Cook for about 4 minutes, stirring frequently until the onion is softened and fragrant.
- Add spices: Stir in chili powder, cumin, smoked paprika, and coriander. Cook for an additional minute to toast the spices and enhance their flavor.
- Add main ingredients: Mix in the drained black beans, diced tomatoes with their juices, chicken stock or broth, and whole chicken breasts. Bring the mixture to a boil.
- Simmer soup: Once boiling, reduce heat to low and simmer uncovered for 25 minutes, allowing the chicken to cook through and flavors to develop.
- Shred chicken: Remove the chicken breasts from the pot and verify they have reached an internal temperature of 165°F using a food thermometer. Shred the chicken using two forks.
- Finish the soup: Return the shredded chicken to the pot along with the defrosted sweet corn and chopped cilantro. Simmer the soup for another 10 minutes to combine all flavors.
- Serve and garnish: Ladle the soup into bowls and garnish with crunchy tortilla strips, additional cilantro, Mexican cheese, sour cream, green onions, chopped tomatoes, or any preferred toppings. Enjoy your hearty chicken tortilla soup!
Notes
- You can adjust the spice level by reducing or omitting jalapenos and adjusting chili powder.
- Use homemade or low-sodium chicken broth for better control over salt content.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a vegetarian version, omit chicken and use vegetable broth and beans as protein.
- Adding a squeeze of fresh lime juice before serving brightens the flavors.
- Make sure to fully cook chicken to 165°F for food safety.
